Quillet Cream

Pour one pint of thirty-two degrees hot syrup into a small tin basin, adding sixteen egg-yolks, one vanilla bean and two gills of orgeat syrup; set the basin on the fire and stir continuously until the preparation almost comes to a boil, then take it off and when it has lost its greatest heat, incorporate in with a whip one pound of unsalted butter of the very finest quality procurable, dividing it into small pats.